Bring together crispy chicken, fresh lemon juice & capers in this Lemon-Chicken Piccata Recipe. Serve a Lemon-Chicken Piccata Recipe any night of the week.
What You Need
Original recipe yields 4 servings
3 large lemons, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
22 RITZ Crackers, finely crushed
2 Tbsp. olive oil
2 tsp. chopped fresh parsley
1/2 cup chicken broth
1 Tbsp. butter
1 Tbsp. capers
Add To Shopping List
Let's Make It
Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Serve over hot cooked angel hair pasta.
You should get about 3/4 cup juice from the 2-1/2 lemons.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.